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Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach

Sunflower see/ds (Helianthus annuus L.) were roasted in an electric forced air oven for 15, 30, 45, and 60 min at 125, 135 and 145 °C. The effect of temperature and time on the flavor profile of the samples were evaluated by headspace solid-phase microextraction coupled with gas chromatography-mass...

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Dades bibliogràfiques
Publicat a:Sci Rep
Autors principals: Guo, Shuangshuang, Na Jom, Kriskamol, Ge, Yan
Format: Artigo
Idioma:Inglês
Publicat: Nature Publishing Group UK 2019
Matèries:
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC6683164/
https://ncbi.nlm.nih.gov/pubmed/31383910
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-019-47811-3
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